Carroll's Quality Heritage Potatoes from Northumberland North East England, UK

Suppliers of Gourmet Heritage Potatoes, Northumberland, UK

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Potatoes
Varieties Available

These gourmet varieties offer special flavour and taste, interesting colours and shapes, and gives the consumer a unique taste of history.

Tiptoe farm is LEAF MARQUE accredited, offering a fully traceable food production system.

Download Seasonal Potato Information PDF (346KB)

New Season Loose-skinned Varieties

• Available end July to mid September •

Early Variety - SHARPE'S EXPRESS - Find out more

SHARPE'S EXPRESS 1900

A new variety for Carroll's Heritage Potatoes in 2005 but only available as an early this season. Sharpe's Express was introduced in 1900 by Charles Sharpe of Sleaford, Lincolnshire. Pear shaped with bright white flesh, smooth skin and an excellent 'new potato' flavour. Boil whole in skins. A favourite amongst 'home-growers' for many years.

Early Variety - RED DUKE of YORK - Find out more

RED DUKE of YORK 1942

First found in a Dutch crop of Duke of York (Eeresteling) in 1942. The Red Duke of York plant is vigorous with spectacular foliage and larger tubers, with a pale yellow floury flesh and a wonderful flavour.

Early Variety - EDZELL BLUE - Find out more

EDZELL BLUE (pre 1915)

First recorded in 1915 but it is said to have been bred in Edzell, Angus in the Victorian era. An attractive blue skin, contrasting with the white floury flesh.

Early Variety - RATTE (Asparges) - Find out more

RATTE (Asparges) 1872

A French cuisine classic, although it may have been known as Asparges. The tubers are long, with a white skin and yellow flesh. It has fewer knobbly bits than Pink Fir Apple but the same waxy texture.

Early Variety - BRITISH QUEEN - Find out more

BRITISH QUEEN 1894

Bred by Archibald Findlay of Auchtermuchty, Fife, it quickly became Britain's most popular 2nd Early. It has great flavour and a dry, floury texture. The tuber is oval with white skin, snowy white flesh and shallow eyes.

Early Variety - WITCHHILL - Find out more

WITCHHILL 1881

Bred by Alex Brown of Witchhill, Fraserburgh this is a small, round white potato with an excellent flavour. Best boiled or steamed.

Cooking for all Earlies
All the early varieties will be loose skinned and are best cooked whole
(Either boiled or steamed) & eaten either hot with butter or cold with salads.
They all have delicious flavours. They will be harvested and packed each week.

Heritage Potato Varieties

• Available from September - May •

The main crop of potatoes will be harvested from the middle of September
(weather permitting)

RATTE (Asparges) 1872

Wonderful strong flavour. A classic waxy salad potato of French cuisine. White skin with yellow flesh. This should be cooked whole in its skin - delicious hot or cold.
• BOIL WHOLE, SAUTE •

ARRAN VICTORY 1918

The oldest Arran variety available. It is a vivid blue/purple with contrasting bright white flesh. The dry matter is high and the potato is very floury and tasty. Suitable for Boiling (steaming will produce the best results) and also Chips, Mash, Bake and Roast. Rare.
• BAKE, ROAST, SIMMER, STEAM •

RED DUKE of YORK 1942

Red skinned floury potato. Very attractive, bold, yellow baking and frying variety which stands out visually from other varieties. Great buttery flavour. Boiling qualities are surprisingly good.
• BAKE, ROAST, BOIL •

BRITISH QUEEN 1894

Bred by Archibald Findlay of Auchtermuchty Fife, it quickly became Britain's most popular 2nd Early. It has great flavour and a dry, floury texture. It is productive and attractive enough to have gained an RHS award recently but is now rare with only small seed production mainly for Ireland where it is still very important and dominates summer production.
• ROAST, BAKE, SIMMER, STEAM •

DUNBAR ROVER 1936

One of the best varieties for flavour and cooking. Suitable for Chips, Bake, Mash, Boil, and Roast. White skin with white floury flesh. Very rare.
• BAKE, ROAST, BOIL, CHIP •

RED KING EDWARD 1916

This is a rare version of King Edward with a higher dry matter. The flesh is white and when boiled the skin's red colour is maintained.
• BAKE, BOIL, ROAST •

PINK FIR APPLE 1850

Now well known but this salad potato, originally imported, was kept going solely by British enthusiasts for decades because of its very fine flavour. Very knobbly - should be cooked whole - delicious hot or cold. Decadence is making chips with individual tubers!
• BOIL WHOLE, SAUTE •

YUKON GOLD 1980

This is a specialist potato. Very attractive, bold, yellow baking and frying variety which stands out visually from other varieties. Great buttery flavour and floury flesh. Boiling qualities are surprisingly good.
• BAKE, ROAST, BOIL •

FORTYFOLD 1836

Small & round shape with a purple and white streated skin. Good Nutty flavour.
• BAKE, BOIL, ROAST •

SALAD BLUE - Early 1900s

Oval shape with blue skin and flesh. The flavour is mild and floury. Best method of cooking is to saute, which keeps the colour.
• SAUTE, BOIL ROAST, BAKE •

HIGHLAND BURGUNDY 1936

Oval and long shape with a dull, russet layer over a bright burgundy skin. Red flesh with a definite ring of white flesh just underskin. Excellent novelty mash or chips.
• SIMMER, STEAM, ROAST, CHIP •

SHETLAND BLACK 1923

The shape is oval to long. The flesh is yellow with a markedly blue vascular ring. Good flavour and makes creative sautéed potatoes.
• SAUTE, BAKE, ROAST, BOIL •

ROSEVAL 1950

Unusual as a red skinned salad variety. It has good cooking quality with an excellent flavour. Red skin with yellow flesh. Popular in France, rare in the UK.

• Available Mid May to end June 2007 •

EPICURE 1897

This Heritage Potato was bred by James Clark of Christchurch, Hampshire. A round deep eyed, slightly floury new potato with a legendary and sensational flavour.